Mini raisin and walnut-studded carrot cakes with lime-cashew icing

Mini raisin and walnut-studded carrot cakes with lime-cashew icing

Mini raisin and walnut-studded carrot cakes with lime-cashew icing

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 6 mini-cakes
This recipe takes a very familiar dessert, carrot cake, and turns it into mini-cakes perfect for packing in lunches for a delicious afternoon snack. Whether you bring it to work or school, this cake is always a winner when 3 pm rolls around and you start getting hungry. The recipe can also be made the traditional way, in a regular sized cake pan. If you crave an extra bit of sweetness, frost it with our quick, delicious lime-cashew icing. Try keeping the icing in a jar in the fridge and only frost the cakes when you're about to serve them - it'll keep its beautiful colour and stop the cake from getting soggy!

Ingredients

Carrot Cake

  • 2 cups carrots, finely shredded (about 2 medium carrots)
  • 2 cups flour of your choice
  • ½ cup PRANA organic fair trade cane sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 good pinch of salt
  • ½ tsp organic fair trade ground Ceylon true cinnamon
  • ½ cup PRANA organic sultana raisins
  • ¾ cup PRANA organic raw walnuts
  • 2 tbsp PRANA organic coconut oil, melted
  • 1 cup almond milk
  • 2 tsp apple cidre vinegar
  • 1 tsp vanilla extract

Lime-cashew Icing

  • 1 cup PRANA organic non-roasted cashews
  • 1 tsp lime zest
  • ½ cup almond milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 pinch of salt

Preparation

Carrot Cake

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mix all the dry ingredients (flour, sugar, baking powder, sodium bicarbonate, salt and cinnamon), then add all the moist ingredients (coconut oil, almond milk, cidre vinegar and vanilla), mixing well. Add shredded carrots, raisins and walnuts, then mix again to combine.
  3. Pour batter into multiple small cake pans, or one 10 x 4 inch (25 x 10 cm) pan, and bake for 15 minutes (or 30 minutes for larger cake pan). Test for doneness with the tip of a knife.
  4. Let cool in the pan(s) for several minutes before transferring to a cooling rack.
  5. Meanwhile, prepare the lime-cashew icing.

Lime-cashew Icing

  1. Put all the ingredients in a high-speed mixer or food processor, and mix for several minutes until smooth.
  2. Add more almond milk if needed. Use to frost the cooled carrot cakes, preferably right before serving to keep its bright colour.
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